Green Garbanzo & Leek Soup

2 tablespoons extra-virgin olive oil 2 small leeks, light green & white parts, coarsely chopped 1 shallot, coarsely chopped 2 garlic cloves, coarsely chopped Splash white wine or water 1 bag frozen green garbanzo beans (about 2 cups) 1½ cups vegetable broth ½ cup almond milk Juice of ½ lemon, to taste


⅛ tsp freshly grated nutmeg Handful parsley, some stems are ok 5 or 6 large basil leaves Splash honey or agave ½ cup water, as needed Sea salt and fresh black pepper Walnut oil, for drizzling Splash champagne or white wine vinegar (optional)


Make the soup: In a medium to large saucepan over medium heat, heat the oil and add the leeks, shallots, and garlic, and a few pinches of salt. Sauté until translucent, 3-4 minutes.

Add a splash of white wine or water and scrape any bits that are starting to stick to the bottom of the pan.

Let wine cook down for 30 seconds to a minute. Add the frozen garbanzo beans and vegetable broth. 

Let simmer for 5 or so minutes until the garbanzos are thawed and tender. Add another few pinches of salt.

Remove from the heat and let cool to room temperature. It’s important to add the herbs when cooled; you don’t want to cook them in this soup.